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Vegetarian Mezze Platter

with Tabbouleh, Spiced Chickpeas & Hummus

Cooking time

30 minutes

Servings

2/4

Calories

990 /serving

Hailing from the Mediterranean world, mezze are small dishes similar to tapas. Tonight, we showcase a vegetarian mixed platter that includes a bunch of classical mezze staples, including tabbouleh overflowing with fresh tomato and cucumber, spiced and pan-fried chickpeas, and silky hummus with warm pita wedges to dip with. While these elements are distinctly delicious on their own, together, they shine.

We will send you:

  • 2 Cucumbers
  • 1 Lemon
  • 1 Tomato
  • 1 Bunch of parsley
  • 540ml Chickpeas (canned)
  • 150g Hummus
  • 110g Large-flaked bulgur
  • 30g Green olives
  • 2 Pita
  • 10.5g Mezze spice blend (cinnamon, coriander, cumin, fennel, oregano, sea salt, sesame seeds, star anise, sumac, thyme)

Contains: Sesame Seeds, Wheat

You will need:

Medium pot
Large pan
Strainer
Olive oil
Salt & pepper
Oil
Total Fat
38 g
Saturated Fat
5 g
Sodium
1440 mg
Total Carbs
139 g
Sugars
14 g
Protein
34 g
Fibres
27 g
Preparation
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Cook the bulgur
In a medium pot, bring 1 ⅓ cups salted water to a boil (double for 4 portions). Once boiling, add the bulgur and reduce the heat to medium-low. Cover and cook, 6 to 8 minutes, until the bulgur is tender and the water has been absorbed. Fluff the finished bulgur with a fork; transfer to a large bowl and set aside to cool.
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Mise en place
While the bulgur cooks, small-dice the tomato and cucumbers; combine in a bowl. Juice the lemon. Roughly chop the olives. Drain and rinse the chickpeas. Finely chop the parsley leaves and stems.
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Cook the chickpeas
In a large pan, heat a drizzle of oil on medium-high. Pat the drained chickpeas dry with paper towel. Add the chickpeas to the pan; season with ½ the spice blend and S&P. Cook, stirring occasionally, 6 to 7 minutes, until golden brown. Transfer to a plate and reserve the pan.
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Make the tabbouleh
While the chickpeas cook, to the bowl of bulgur, add the tomatoes, cucumbers, parsley, as much lemon juice as you’d like and 3 tbsp olive oil (double for 4 portions). Season with S&P to taste and toss to combine.
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Toast the pita
In the reserved pan, heat a drizzle of oil on medium-high. Working one at a time, add the pita to the pan and toast, 1 to 2 minutes per side, until warmed through. Transfer to a dry cutting board and cut into wedges.
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Plate your dish
Divide the hummus between your plates, spreading it out in a circular motion. Top the hummus with the cooked chickpeas, tabbouleh, olives, a drizzle of olive oil and as much of the remaining spice blend as you’d like. Serve the toasted pita on the side. Bon appétit!